Yolks of 2 eggs,
Milk or water.
Add enough milk to a cup of flour to make a thin batter, then add the salt and the beaten yolks. The batter must be smooth and quite thin. Use a small bowl deep enough to immerse the fontage iron.
Have deep fat smoking hot. Place the iron in the fat to heat it. Dip the hot iron into the batter, covering it to within a quarter of an inch of the top; the batter will rise when put in the hot fat and cover the whole iron. Hold the iron in the batter for a minute, or until a little of the batter has hardened around it, then lift it carefully, holding the iron so the batter will not slip off. Immerse it in the hot fat and cook until light-colored.
After a few trials one will be able to make the cups even and thin. They are also called Swedish timbales, and are used for holding any kind of creamed mixtures, or for holding vegetables. They can be used as an entrée, or for garnishing other dishes. The cups will keep for some time, but in this case should be freshened by heating before being used; and, as they soften quickly, the mixture should not be replaced in them until the moment of serving. Illustration [No. 10] shows fontage irons.
NO. 11. DIFFERENT WAYS OF PREPARING BUTTER.
DIFFERENT WAYS OF PREPARING BUTTER
Numbers one, two, and three are made by pressing butter through a pastry-bag with star-tube. In No. 1 it is cut in three-inch lengths; in No. 2 it is pressed into long pencils and cut when cold into one-inch lengths; and in No. 3 it is made into rosettes by holding the tube still until the butter has piled up to the size desired. These are good forms for fresh butter, and they should be made as soon as the butter is churned and worked, as it is soft enough then to pass through the tube. If salted butter is used, it must be whipped with a fork until it is soft and light before being pressed through the bag. The forms must be dropped at once into ice-water to harden them. Serve the pieces in a dish with cracked ice and green leaves. Parsley will do if nothing better is at hand. Rose leaves are especially pretty, or a lettuce leaf may be used as a kind of basket.
No. 4 are shell-shaped pieces made with a bent, fluted utensil made for the purpose (see illustration No. 5, opposite page 256, “Century Cook Book”). The utensil is dipped in hot water, wiped dry, and then drawn lightly over the butter, making a thin shaving which curls over as the utensil is drawn along. The crook must be dipped in hot water and wiped clean each time.